There was about 250 g (1 cup) sour cream left in the fridge from one of the two birthday cakes that were baked for me. Since sour cream on its own isn’t really appreciated in this household, and I hate wasting food, I decided to use it in a muffin recipe. After searching online, I found a suitable candidate.
These muffins are chocolatey, incredibly moist and easy to make. They freeze well, and are perfect for packed lunches.
MOIST DOUBLE CHOCOLATE MUFFINS
- 375 g (2 ½ c) plain (all-purpose) flour
- 300 g (1 1/3 c) light muscuvado (light brown) sugar
- 75 g (¾ c) unsweetened cocoa powder
- 1 ½ t bicarbonate of soda (baking soda)
- 1 pinch salt
- 180 g (1 c) dark (bittersweet) chocolate chips
- 3 large eggs
- 260 g (1 c) sour cream
- 120 ml (½ c) water
- 120 ml (½ c) milk
- 150 g (2/3 c) unsalted butter, melted
- 1 t vanilla extract
1. Preheat oven to 160°C (325°F). Line muffin tins (pans) with paper/silicone cases (liners), or grease/butter.
2. In a bowl, mix together the dry ingredients.
3. In another bowl, mix together the wet ingredients.
4. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Divide batter between the 24 holes of the muffin tins (pans).
6. Bake in the middle of the preheated oven for 20 minutes. The muffins are done when a skewer insert into the muffin comes out clean. Allow to cool before enjoying.